Sicilian Caponata Pasta
Sicilian Caponata Pasta is a delicious and easy dish that is perfect for a summer meal. The caponata is made with eggplant, bell pepper, celery, olives, and capers, and it is simmered in a white wine sauce. The pasta is then added to the caponata and cooked until it is al dente. This dish is full of flavor and is sure to please everyone at the table.
Sicilian Caponata Pasta is a dish that has its roots in the Sicilian countryside. It is believed to have originated in the town of Caltanissetta, where it was traditionally made with eggplant, bell pepper, celery, olives, and capers. The dish was originally a way to use up leftover vegetables, and it was often served as a cold dish. Over time, the dish evolved and became more popular, and it is now a staple of Sicilian cuisine. It is typically served as a hot dish, and it can be made with a variety of different ingredients. However, the eggplant, bell pepper, celery, olives, and capers are the essential ingredients that give the dish its unique flavor.
Sicilian Caponata Pasta Sicilian Caponata Pasta Sicilian Caponata Pasta Sicilian Caponata Pasta
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 pound pasta (such as penne, rigatoni, or fusilli)
  • 1 cup dry white wine
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can diced tomatoes, undrained
  • 1 medium eggplant, cut into 1-inch cubes
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 cup sliced celery
  • 1/2 cup sliced green olives
Instructions
  1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
  3. Add the eggplant, bell pepper, and celery to the skillet and cook, stirring occasionally, until the vegetables are tender.
  4. Add the white wine to the skillet and let it cook until it has reduced by half.
  5. Add the tomatoes, chickpeas, olives, and capers to the skillet and bring to a simmer.
  6. Season with salt and pepper to taste.
  7. Drain the pasta and add it to the skillet with the caponata.
  8. Stir to combine and serve immediately.
Why It Works
  • The combination of eggplant, bell pepper, celery, olives, and capers creates a unique and flavorful dish.
  • The white wine sauce adds depth and richness to the dish.
  • The pasta adds a hearty and satisfying element to the dish.